Place cutlets in a large resealable bag or a baking dish. Whisk together olive oil, lemon juice, rosemary, salt and pepper. Add marinade into bag with turkey, peppers and potatoes and refrigerate for 30 minutes. Preheat charcoal or gas grill. Drain cutlets and vegetables and season with salt and pepper. Grill over medium-high heat approximately 5 minutes on each side or until cutlets are until no longer pink and internal temperature reaches 170°F (approximately 75°C), and vegetables are browned.